June 12, 2011

Quick Skillet Chicken

Tonight, I wanted to make something quick for dinner. I recently purchased a cast iron skillet, which I adore, and I wanted to try to cook some chicken in it. Tonight was the night. It's a very simple recipe for flavorful chicken.
(this first step is optional. . . but will guarantee a juicier chicken breast) First, about an hour before you want to begin cooking the chicken, mix the brine. Fill a large bowl with enough water to cover the chicken breasts completely. Add 1/4 cup kosher salt and 2 tablespoons of sugar. Stir together and place in the fridge until you are ready to cook (1 1/2 hours max). When the time is up, take the chicken breasts out of the water, rinse very well in cool water, and place on a cutting board. Brining works by "pulling" moisture into the chicken breast.
Whether brined or unbrined. . .here is where you'll start the cooking!
1.Here are your chicken breasts.
2. Pound them out so they are an even thickness.
3. Pour about 2 tablespoons of olive oil in an iron skillet.
4. Purchase one of these adorable pinch bowl sets from Pottery Barn. And salt and pepper both sides of the chicken breasts.
5. This seasoning is the greatest. It's perfect for burgers, chicken or steaks. Yum. 
6. Sprinkle some of this on both sides of the chicken.
7. Place in the iron skillet and cook for about 7 mins on each side. Depending on the thickness of you chicken, it may need either more or less time. Just keep an eye on it. And don't be afraid to cut into the center of it to check it. Chicken should be white, and the juices should run clear.

Meanwhile,
1. In a different pan, place 2 tablespoons of butter and a pinch of kosher salt. 
2. Let that melt down a bit and then toss in the green beans. 
3. Cook in medium heat for about 10-12 minutes.
4. Shake in some parmesan cheese and stir together.
Then enjoy!

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